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Comfort Inn

676 Lakeshore Dr North Bay ON P1A 2G4 · Hotel/Motel (continental breakfast)

10 inspections

  1. Re-inspection

    0 infractions

  2. Compliance (Required)

    3 infractions

    • Food is prepared in a safe manner
    • Hot holding of potentially hazardous food: minimum of 60°C (140°F) after cooking / rapid re-heating
      • CCP monitoring should be conducted by operator
      • Operator to ensure potentially hazardous foods are held at 60°C (140°F) or higher after cooking/rapid reheating
    • Thermometers used to verify food preparation and storage temperatures
  3. Compliance (Required)

    0 infractions

  4. Compliance (Required)

    2 infractions

    • Toxic / poisonous substances (chemicals / pesticides) to be stored separately from food
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • Operator to ensure that all equipment/non-food contact surfaces are readily cleanable/non-absorbent and of sound and tight construction.
  5. Compliance (Required)

    2 infractions

    • Potentially hazardous food is held at 4°C (40°F) or lower
      • Operator to conduct internal temperature checks of potentially hazardous foods
      • Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
    • Hot holding of potentially hazardous food: minimum of 60°C (140°F) after cooking / rapid re-heating
      • Operator to ensure potentially hazardous foods are held at 60°C (140°F) or higher after cooking/rapid reheating
  6. Compliance (Required)

    2 infractions

    • Potentially hazardous food is held at 4°C (40°F) or lower
      • Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
    • Separate hand washing basin provided for food handlers
      • Operator to ensure designated hand washing basin is only used for hand washing
  7. Compliance (Required)

    3 infractions

    • Manual dishwashing: Wash, rinse, sanitize technique
      • Operator to ensure the proper wash/rinse/sanitize dishwashing technique is applied
    • Minimum of 1 Certified Food Handler per hour of operation?
      • Operator to ensure a minimum of 1 certified food handler is present during every hour of operation
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
  8. Re-inspection

    1 infraction

    • Potentially hazardous food is held at 4°C (40°F) or lower
      • * Fail to ensure potentially hazardous foods are held at 4°C (40°F) or less
  9. Re-inspection

    2 infractions

    • Potentially hazardous food is held at 4°C (40°F) or lower
      • * Fail to ensure potentially hazardous foods are held at 4°C (40°F) or less
    • Thermometers used to verify food preparation and storage temperatures
      • * Fail to use accurate thermometer to check storage temperature of potentially hazardous food
  10. Compliance (Required)

    2 infractions

    • Potentially hazardous food is held at 4°C (40°F) or lower
      • Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
    • Thermometers used to verify food preparation and storage temperatures
      • Operator to provide accurate and easily readable indicating thermometers in temperature controlled rooms/equipment used for storage of potentially hazardous foods